Description
Hawaiian Pineapple Cake is a wonderfully moist and easy tropical dessert made with crushed pineapple, a simple yellow cake-style batter, and a rich coconut-pecan topping. The sweet, buttery topping soaks into the warm cake, creating an irresistible caramel-like finish.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 large eggs
- 20 ounces crushed pineapple, undrained
- 1/4 cup canola oil
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
For the Topping:
- 1 cup evaporated milk
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter or margarine
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the flour, sugar, baking soda, eggs, undrained crushed pineapple, canola oil, salt, and vanilla extract.
- Beat the mixture for about 3 minutes, until everything is thoroughly combined.
- Pour the batter into an ungreased and unfloured 9×13-inch baking pan.
- Bake for about 35 minutes, or until the cake is set and lightly golden.
- While the cake is baking, prepare the topping.
- Add the evaporated milk, sugar, butter, and vanilla to a saucepan.
- Bring the mixture to a boil, stirring as needed.
- Add the chopped pecans and shredded coconut.
- Cook for another 2 minutes.
- Remove the cake from the oven and immediately pour the warm topping evenly over the cake.
- Let the cake cool slightly so the topping can soak into the cake.
- Serve warm or at room temperature with Cool Whip or ice cream, if desired.
Notes
- Serve the cake slightly warm, at room temperature, or chilled depending on your preference.
- Add a spoonful of whipped cream or Cool Whip for extra creaminess.
- Vanilla ice cream makes an especially delicious pairing with the warm cake.
- Sprinkle a few extra toasted pecans or coconut over each serving for added texture.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Allow refrigerated cake to sit at room temperature briefly before serving, or warm individual portions gently in the microwave.
- The cake can be prepared a day ahead and kept refrigerated until ready to serve.
- For longer storage, freeze individual portions in airtight freezer-safe containers for up to 2 months. Thaw in the refrigerator before serving.